White Chocolate Snowdrift Cake

A number of years ago, in 2006, actually, I went to the Better Homes and Gardens website and made a copy of this recipe and stuck it away for a future time. Well, the time was right this week when I came across it again and decided to give the recipe a try. I'm sure glad I did! The white chocolate-cream cheese frosting alone would be worth the effort in making this dessert. The cake is a dressed-up white cake mix, so it goes together very easily. Even if I never made the cake again, the frosting is one I will use on my carrot cakes in the future; it is delicious. Better Homes and Gardens website is http://bhg.com if you would like to check it out. Blessings...

Recipe:

3/4 cup whipping cream
8 oz. white baking chocolate, chopped, or 8 oz. white chocolate chips
1 pkg. 2-layer-size white cake mix
1/3 cup unsweetened cocoa powder
1 8-oz. pkg. cream cheese, softened
1 cup powdered sugar

1. For frosting, in a medium saucepan combine whipping cream and white chocolate. Cook, stirring, over low heat until chocolate is completely melted and smooth. Transfer to a large mixing bowl; cover and refrigerate until completely chilled, at least 2 hours.
2. Meanwhile, grease and flour two 9 x 1-1/2-inch or 8 x 1-1/2-inch round cake pans; set aside. Prepare cake mix according to package directions using egg whites. Spoon about 1-1/2 cups of batter into each cake pan. Stir cocoa powder into batter remaining in bowl; stir until blended. Spoon on cake mix in pans; swirl gently to marble and to spread batter evenly in pans. Bake according to package directions except check cakes several minutes before minimum time indicated on package because the cocoa makes the cakes bake in a shorter time. Let cakes cool on wire rack for 10 minutes. Remove cakes from pans; cool completely on wire racks.
3. Continue with frosting by adding cream cheese, in about 1 tablespoon-sized pieces to white chocolate mixture on low speed of electric mixer. When cream cheese is all blended in, gradually add powdered sugar, beating until sugar is completely combined. Mixture should hold soft peaks; do not overbeat. Use immediately.
4. Place one cake layer on a serving platter. Frost with about 1 cup frosting. Top with second cake layer. Frost top and sides of cake.
5. Serve immediately or cover and chill until serving time. I removed the cake from the frige about an hour before serving time because we aren't crazy about chilled cake. Cake will last in the frige for several days.

Yield: 12 servings
458 calories